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Roasted Blood Orange Beets

An Olive Oil and Balsamic Condimento Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

60 minutes


4-6 people


  • 2 lbs. beets, leaves trimmed, with about 1 inch stem left
  • Orange Dressing
  • 2 Tablespoons fresh orange juice
  • 1 Tablespoon Traditional Aged up to 18 Years Balsamic Condimento
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon chopped fresh herbs, such as dill or tarragon
  • 1 medium shallot, minced
  • 1/3 cup Whole Fruit Blood Orange Olive Oil Fused Olive Oil
  • Salt and freshly ground pepper


  • Preheat oven to 400 degrees. Scrub the beets and trim any roots. Pat dry, wrap in foil (several in each package) and place on a baking sheet. Roast until tender for about 1 hour. Open the foil and let the beets cool slightly.
  • While the beets are roasting, whisk together the orange juice, vinegar, mustard, herbs and shallots in a small bowl. Slowly pour in the oil and whisk until thoroughly blended. Season with salt and pepper and set aside.
  • Using a paper towel, rub the warm beets gently to remove the skins. Cut the beets into 1/4 inch slices and transfer to a medium bowl. Whisk the dressing once more and pour it over the beets and toss gently.
  • Serve the beets at room temperature or chilled. Garnish as you like with fresh dill, tarragon or leeks (optional).
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